Kento Ushikubo spent his childhood in Canada and became interested at an early age in molecular cuisine – the fusion of art and cooking. He majored in Art at the University of Washington in the United States, and this fuelled his imagination and passion to create molecular cuisine. Dreaming of becoming an innovative chef in fine dining, Kento returned to his roots in Japan and trained in several Michelin-starred restaurants in Tokyo. In 2014, he joined the team at Mandarin Oriental, Tokyo, contributing his artistry and international experience and now leading Tapas Molecular Bar’s culinary team.